It’s almost impossible not be tempted by all the sweetness and goodies displayed on every shelve and counter this time of the year.
Well, here is a Chocolate cake recipe that’s deliciously low in fat, It is moist enough to eat without the icing if you want to cut down on calories.
The original recipe yields 1 round cake but I prefer making them in individual mini loaf tins…this way I could give away a few to friends and family without being tempted to eat it all by myself!
12 Mini loafs / 1 round cake
225 g / 2 cups Self Raising flour *See tip*
45 ml / 3 tbsp cocoa powder (unsweetened)
115 g / 1/2 cup brown sugar
10 ml / 2 tsp molasses
30 ml / 2 tbsp Golden Syrup
60 ml / 4 tbsp low-fat milk
60 ml / 4 tbs canola oil
2 large ripe bananas (mashed)
For the icing
225 g / 2 cups icing sugar sifted
35 ml / 7 tbsp cocoa powder (unsweetened) sifted
15 – 30 ml / 1 – 4 tbs warm water
Preheat oven to 160 degrees celsius
Grease deep round cake tin or mini loaf tin.
Sift the flower into a mixing bowl with the cocoa powder, stir in the sugar.
Make a well in the centre and add the molasses, golden syrup, eggs, milk and oil. Add the mashed bananas and stir into the mixture.
Pour the mixture into your tin and bake +- 60 minutes in round cake tin or 20-35 minutes in mini loaf tins.
Cool on a wire rack before icing the cake.
Mix all the ingredients for the icing and spread over round cake or drizzle over individual loaf cake.
*Note that I’ve only used half of the icing on the mini loafs .
No self-raising flour? let me save you trip to the store.
Self Raising Flour Recipe
1 Cup Flour
1/2 tsp salt
1 1/2 tsp baking powder
Sift all ingredients together. Presto, you’ve got Self Raising flour!
What to do with Hake?
My husband is a Salmon kinda guy and I’m Hake kinda girl. I love fish cakes but the problem with most recipes is the high carbohydrate content with all the added flour and breadcrumbs.
I’ve adjusted the recipe accordingly and it was still pretty darn good, the mere thought of having a healthy fish cake was enough to make me smile.
Because I’ve used my carbohydrate portion for the fish cakes I only had salad with the fish cakes for supper. The left over Fish cakes was great for lunch the next day.
I’ve served the fish cakes with a sprinkling of Chopped up Fennel fond, what a taste sensassion!
Yields +- 15 Fish cakes
500 g hake fillets (skinless and deboned) completely thawed.
2 shallots finely chopped
4 sprigs of spring onion chopped
8 baby potatoes peeled and boiled until soft
1 whole egg mixed
2 tbs flour
5 ml salt
5 ml Lemon juice
Olive oil for frying
20 ml Chopped fennel fond / Dill
Use a non-stick pan for these fish cakes.
Break up the hake fillets with a fork and sqeese out most of the water out, add to your mixing bowl. Add the cooked baby potatoes with the fish and mash together. Add the rest of the ingredients to the fish and the potato mixture and mix through.
Heat your non stick pan and add a little olive oil. Form small balls (about the size of Golf ball) with your hands and flatten.
Fry a few at a time in until golden brown on both sides.
Serve with a hearty Salad.
What is Fennel fonds? It is the top leaves of the fennel plant that have a distinct liquirice taste. You can also use Dill instead of Fennel with any fish dish.
Very interesting indeed, there is in fact a difference between a crumble and a crisp!
A crisp is a dessert made with a crisp topping that contains oats, nuts, brown sugar, butter, cinnamon and flour sprinkled over the fruit. A crisp have a coarser texture compared to the crumble because of the nuts and oats used.
A crumble is made with flour, butter, sugar that is sprinkled over the fruit, basically the same ingredients as a pastry except for the liquid.
Either way both taste fantastic and you don’t have to stick to just apples to make this dessert.
I’ve used grapes with the apples, this created two kinds of sweetness in one pie, just lovely.
5 Apples (peeled and cubed)
a handful of seedless grapes
10 ml lemon juice
30 ml honey
50 ml flour
250 ml oat bran
50 ml “lite” margarine
50 ml brown sugar
1 ml salt
5 ml cinnamon powder
Grease a pie dish and pre heat your oven to 180 degrees.
Place the apples in a saucepan, add a few tablespoons of water to the apples, add the lemon juice and cook the apples for +- 10 minutes until soft but still firm. You can add water spoon by spoon is it cooks dry. Strain, add the honey to the apples, mix through and transfer to your pie dish.
Cut the grapes in half and add to the apples in the pie dish.
Rub together the flour, oat bran, brown sugar, salt, cinnamon and margarine and sprinkle the mixture over the fruit.
Bake until the crust is brown.
Serve with low-fat custard, low-fat reduced fat cream or low-fat ice cream.
Fruit in the greased pie dish
Ready for the oven!
If you don’t cook the fruit cover your crisp with tin foil and bake for 30 minutes, remove foil and bake for 10 minutes or until the crisp is browned.
Try using these fruit next time; rhubarb, strawberry and blueberries, peaches, mango or plums.